ackage directions. Meanwhile, heat cream and butter in a large saucepan
Combine chicken, onion, carrot, celeriac and 1 leek in a saucepan with 10 cups water. Add bay leaves and allspice berries and season. Bring to a boil, reduce heat and simmer for 30 mins. Set chicken aside. Strain stock.
Heat butter in a saucepan and saute squash and remaining leeks for 5 mins. Sprinkle with curry powder and cook for 2 mins. Add stock and bring to a boil. Reduce heat and simmer for 15 mins.
Remove bones from chicken and cut into cubes. Add to squash along with coconut milk. Bring to a boil and season.
400\u00b0F. Toss squash with rosemary and 1 tbsp oil. Bake
grees C).
Sprinkle chicken with salt and ground black pepper. Wrap
Heat oil in a large, heavy-bottomed saucepan over medium-low heat. Add onion and garlic. Cook, stirring, for 5 mins. Add peas and cream. Simmer for 5 mins. Add Parmesan and season to taste. Set aside and keep warm.
Meanwhile, to make the sage and squash chapatis, preheat broiler. Place chapatis on 2 large baking trays. Broil for 2 mins, or until crisp. Flip over. Arrange squash over chapatis and top with sage and garlic. Season. Lightly coat in oil and broil for 5-7 mins, or until just beginning to char.
Serve sprinkled with ricotta.
In skillet, cook onions in butter over medium heat, 4 minutes; whisk in creme fraiche and stock.
Layer chicken and squash in casserole dish, top with stuffing and onion mixture.
Bake 20 minutes until tender at 425°F Top with parsley.
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
>chicken up into pieces legs, wings, thighs etc --.
Peel and
Add mushrooms, shallots, garlic, pepper and ginger. Cook, stirring occasionally until
1/2 tsp ground coriander and 1/4 cup water then
In skillet, use 1 tablespoon oleo to cook chicken for 10 minutes or until browned.
Remove chicken and add other 1 tablespoon of oleo to cook broccoli and mushrooms until tender, stirring often.
Add soup, milk and mustard.
Heat to boiling and then add chicken again.
Cover and simmer for 5 minutes.
Goes good with noodles.
owder, lemon juice and yoghurt.
Marinate the chicken in the spice
Cook's note:
Casserole freezes well.
Also, to save time, in the morning I put the chicken in a crock pot with the chicken and rice soup and add water as necessary.
Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
To make the Chicken and Stock:
Place the chicken pieces in a LARGE
Prepare wild rice according to directions on the box.
Cut chicken in cubes; brown sausage, chicken and onion together. Drain the fat; mix all ingredients together.
Bake 1 hour at 350\u00b0 or until lightly browned.
Mix Bisquick, buttermilk, egg yolks, salt and sugar with beaters until well mixed.
In a separate bowl, beat egg whites with clean beaters until stiff.
Fold egg whites into batter.
Pour about 1/3 cup batter onto a preheated belgian waffle iron and top with 2 T smoked chicken and 2 T cheddar (add pecans if using) and bake.
You can hold the baked waffles in a 200* oven while finishing the remainder of the waffles.
Serve with warm maple syrup or honey and butter.
Place the chicken into a large pot. Cover with water and bring to
Cook chicken until well done in unsalted water.
Pick off bones.
Set aside.
Save broth.
Melt margarine.
Stir into dressing mix.
In a greased 13 x 9-inch dish, put layer of dressing crumbs, layer of chicken and layer of celery soup diluted with one can broth.
Place another layer of dressing crumbs, layer of chicken and can of chicken soup diluted with one can chicken broth. Top with dressing crumbs.
Bake at 350\u00b0 for 45 minutes to one hour.
Saute onion and celery in margarine. Heat broth and undiluted soups and pour over cornbread crumbs. Add onion and celery. Mix well. Season with salt and pepper. Pour half of dressing mixture in greased deep 3-quart casserole. Add chicken and top with rest of dressing. Bake at 350\u00b0 for 50 to 60 minutes. Serves 6.